The Marketplace is the only place in the Bay Area -- other than Acme's original Berkeley location -- that carries the full selection of Acme's nationally acclaimed artisan breads. Steve Sullivan, owner and co-founder, says that after all these years Acme’s foremost goal remains the same -- to bake outstanding bread. Acme uses only organic flour and works closely with farmers in evaluating and selecting the grain varieties for its flour each year. Acme now has four bakeries and all produce 24 hours a day. At the Ferry Building Marketplace, breads are baked fresh throughout the day in the hearth oven.

Sullivan became interested in baking bread more than 30 years ago as a busboy at Berkeley's famous Chez Panisse restaurant where he worked while attending the University of California at Berkeley. He started baking bread as a serious hobby after being inspired by Elizabeth David¹s cookbook "English Bread and Yeast Cookery." At Alice Waters' request he began to bake bread in the Chez Panisse kitchen in 1980. In 1983 he and his wife, Suzie, opened their first, now legendary, bakery. To this day, Acme Bread is the bread exclusively served at Chez Panisse.